Our Vice Echanson and Cellar Master Tim Evankovich, who most recently guided us through how to make a zesty summer martini, has set up another Zoom session for us, this time with Victor Valdivia, one of the highest-rated sommeliers in our area.
Here are the recipe’s for the Sea Salt Cooking Demo in August 2020. Now you can make this delicious meal at home. Thank you for all who participated in the Zoom cooking demo.
In an attempt to keep us in touch despite current COVID limitations, we’re planning a few virtual sessions over the next few weeks. This event is our first. It’s an online cooking demonstration live from Sea Salt
Craig Haserot is a Professionnel du Vin who is hosting a virtual wine tasting on June 11 with Sojourn Cellars in Sonoma and the participation of Grand Echanson Gene Daly.
Those of you who are not in Naples at this time may not be aware that sadly two members of our Naples Chaine family passed away recently of causes unrelated to the coronavirus. They are Moira Fennessey’s husband Jim, and Jean Ankner, wife of our member Ray, and mother of Lauren who is married to our member Mark Elwell.
Tim brings invaluable experience to us, having first joined the Chaîne 28 years ago in Guam where he established a new bailliage. Since then, he has moved many times, now arriving here to take up the post of General Manager of LaPlaya Beach and Golf Resort, part of the Noble House Group.
It has been a while since our last event, the PanAm dinner on March 11. What a wonderful event that was. How little did we realize that would be our last event for a while and how our world has changed since! But I want you all to know that we are still here and we’re busy planning for when we can get together again.
Chef Rôtisseur Lyn Wells of Salt Lake City, Utah (Far West Region), was the winner of our National Competition to find the Best Young Chef. Kevin Maier of the Southeast Region placed second and Ian Sagayaga of the Hawaii/Pacific Islands Region placed third.
World Certified Master Chef and our Conseiller Culinaire et des Professionnels National Reimund Pitz, is the first person selected by Canada Bailli Délégué David Tetrault (and Président du Comité des Jeunes Chefs Rôtisseurs) to be on the Culinary Advisory Board to the International Jeunes Chefs Rôtisseurs Committee of the Confrérie de la Chaîne des Rôtisseurs.